SOUR CREAM BUNDT CAKE WITH CINNAMON AND WALNUT STREUSEL
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
- Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
- Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.
- Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
- Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
- Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
- Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
- Cool the cake completely on a wire rack before removing it from the pan.
- Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.
Nutrition Facts : Calories 372 kcal, Carbohydrate 42 g, Cholesterol 83 mg, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, Sodium 430 mg, Sugar 25 g, Fat 22 g, ServingSize 12 slices (12 servings), UnsaturatedFat 0 g
SOUR CREAM WALNUT CAKE
Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.
Nutrition Facts :
WALNUT SOUR CREAM COFFEE CAKE
Make and share this Walnut Sour Cream Coffee Cake recipe from Food.com.
Provided by Cheri 911
Categories Breakfast
Time 50m
Yield 2 round cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
- In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
- In medium bowl, combine flour, baking powder, and baking soda.
- Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
- Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
- Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
- Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.
SOUR CREAM WALNUT BREAKFAST CAKE
This is a breakfast cake that should be baked in a bundt pan or tube pan that holds the same volume and must be served in thin slices. This recipe comes from the Weekend magazine dated March 18th'2005. Enjoy!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- First, prepare the cinnamon-walnut filling for the cake.
- Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
- Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
- Preheat oven to 350°F.
- In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
- In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
- Blend in the vanilla essence.
- In a separate bowl, beat eggs one at a time until light and fluffy.
- Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
- Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
- Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
- Spoon in half of the batter in the greased pan.
- Sprinkle evenly with about half of the remaining filling.
- Dot with 1 tablespoons of the cold butter pieces.
- Add the remaining batter.
- Sprinkle with the remaining filling.
- Dot with the remaining butter.
- Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
- Let the cake stand in the pan on a wire rack for about 10 minutes.
- Invert pan to release the cake.
- Dust the top part of the cake with confectioner's sugar before serving.
- Bon Appetite!
Nutrition Facts : Calories 574.9, Fat 29.1, SaturatedFat 15.6, Cholesterol 121.3, Sodium 478.9, Carbohydrate 73.1, Fiber 2.7, Sugar 42.6, Protein 8.3
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
- With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
- Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
- Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.
SOUR CREAM COFFEE CAKE
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
SOUR CREAM BANANA CAKE
This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
Provided by Margaret Wehling
Categories World Cuisine Recipes European Scandinavian
Yield 54
Number Of Ingredients 14
Steps:
- Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
- Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
- To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g
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